Traditionally a quick bread — usually round or cut into triangles — folks eat scones for breakfast with tea. Sometimes coffee. They tend to have a crumbly texture, taste slightly sweet, and feel like a breeze to whip up in the kitchen.
These paleo raspberry scones don’t stray far from tradition. But dairy free and gluten free, you won’t find milk or wheat flour in this recipe. The secret? Arrowroot and cashews come together to make a drool-worthy scone with a crunchy exterior and a chewy crumb. If you haven’t experienced cashews beyond a handful of trail mix, they blend up beautifully.
For example, this New England Clam Chowder . Diary free and paleo — it’s also extraordinarily thick and creamy. Thanks to cashews.
Paleo Raspberry Scones
- 1 1/2 c cashews
- 1/4 c arrowroot
- 1/8 tsp. sea salt
- 1 tsp. baking powder
- 1 c raspberries, fresh or frozen
- 1/4 c coconut oil
- 3 tbsp. maple syrup
- 2 tsp. vanilla extract
- 2 eggs
- Preheat oven to 350F. Line a 9 inch pan with parchment paper.
- Blend the cashews in a food processor until powdered, but not beyond or you will have cashew butter.
- Whisk all the dry ingredients together then stir in the berries.
- Reserving one egg, whisk the wet ingredients together in a separate bowl, then stir into the dry.
- Pour into the baking pan.
- In a small bowl, beat the remaining egg with a fork. Brush the top of the scones with the eggs. Bake at 350F for 30 minutes.
- Let cool for at least 10 minutes, slice, and enjoy.